Max La Manna’s smashed potatoes with minty pea purée

Max La Manna’s smashed potatoes with minty pea purée

These potatoes from Max La Manna are brilliant for a long-weekend breakfast feast, or as a way to amp up your potato side. He says: “This is a big hit whenever I make it. Brushing the potatoes with tomato purée before roasting gives them an amazing rich colour and extra layer of flavour. I love to serve these as part of a brunch spread, with scrambled tofu, baked mushrooms and roast tomatoes, but they also make a fantastic starter or side for dinner.”

Max La Manna’s smashed potatoes with minty pea purée

Check out Max’s banana peel BLT for a brunch that’s very different from the usual!

  • Serves icon Serves 4 as a side or starter
  • Time icon Hands-on time 25 min, oven time 30 min

These potatoes from Max La Manna are brilliant for a long-weekend breakfast feast, or as a way to amp up your potato side. He says: “This is a big hit whenever I make it. Brushing the potatoes with tomato purée before roasting gives them an amazing rich colour and extra layer of flavour. I love to serve these as part of a brunch spread, with scrambled tofu, baked mushrooms and roast tomatoes, but they also make a fantastic starter or side for dinner.”

Check out Max’s banana peel BLT for a brunch that’s very different from the usual!

Nutrition: per serving

Calories
338kcals
Fat
20g (1.9g saturated)
Protein
7.4g
Carbohydrates
27g (8.3g sugars)
Fibre
7.4g
Salt
0.1g

Ingredients

  • 20 new potatoes
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp tomato purée
  • Finely grated zest and juice 1 lemon
  • ¼ tsp freshly ground black pepper
  • ½ red onion, finely sliced into half moons
  • 3 tbsp white wine vinegar
  • 1 tbsp sugar
  • 350g frozen peas
  • 10g mint leaves
  • 4 tbsp mayonnaise (vegan if needed)
  • 1 tsp smoked paprika
  • ¼ tsp chilli powder
  • 4 tbsp roughly chopped dill, chives and/or mint to serve
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Method

  1. Heat the oven to 180°C fan/gas 6 and bring a large pan of salted water to the boil. Add the potatoes and cook for 10 minutes, then drain.
  2. Meanwhile, whisk the oil, tomato purée, lemon zest and pepper together with a big pinch of salt and set aside. Put the sliced onions in a bowl with the vinegar and sugar, mix to combine, then set aside.
  3. Put the potatoes on a large baking sheet lined with baking paper. Use the base of an empty jar to press the potatoes until the skin breaks and they flatten. Brush each potato with the tomato-oil mixture, then roast in the oven for 30 minutes or until golden and crispy, turning the tray halfway for an even cook.
  4. While the potatoes roast, put the peas, mint leaves, half of the lemon juice and a pinch of salt in a blender and whizz until smooth (you might need to add a splash of water to get things going and keep scraping down the sides as needed). The peas should naturally defrost as this happens. For a super smooth finish, pass the mixture through a fine sieve into a small bowl – whether you need to do this or not depends on your blender!
  5. Put the mayonnaise, paprika, chilli powder and remaining lemon juice in a small bowl and mix until combined.
  6. Spread the pea purée on the base of a serving platter, then top with the crispy potatoes. Drizzle or dollop the lemon mayo over the top, then finish with the drained pickled onions and herbs.

Nutrition

Calories
338kcals
Fat
20g (1.9g saturated)
Protein
7.4g
Carbohydrates
27g (8.3g sugars)
Fibre
7.4g
Salt
0.1g

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